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Entree, Striped Bass
Blackfish Pizzaiola Servings: 4
Estimated cooking time: 10 Posted By: RogueOffshore

My understanding of anything 'pizzaiola' is that it's simmered in an Italian seasoned tomato-based sauce that uses oregano so that the dish tastes like pizza.

The procedure for this dish was shared with a coworker of my husband's many years back. It became an instant hit with our family and is a 'must' when blackfish filets are brought home! This can be easily multiplied once you get the knack of it's preparation. You'll note that the spices and oregano are left unmeasured; add them to taste. If your filets are thinner, adjust initial broiling time down to @4 minutes.

4 3/4" thick blackfish filets
Salt/pepper/garlic powder
1 1/3 cups Marinara sauce
1/3 cup grated Parmesan cheese
6-8 oz. shredded mozzarella cheese
Dried oregano

Turn on broiler and set 4 stainless steel au gratin pans on baking sheet for stability and easy retrieval from the oven. (I make mine in stainless steel au gratin dishes for individual presentations, but it can easily be made in a shallow casserole.) Spray the pans with vegetable cooking spray.

Lay a carefully boned blackfish filet in each prepared au gratin pan and sprinkle with salt, pepper and a bit of garlic powder. Spray top of fish with vegetable cooking spray. Broil for 5 minutes.

(Using a bulb baster, you can remove any fish juices that have accumulated at this time if you wish.) Remove the baking sheet from the broiler, leaving broiler on. Top the fish first with the marinara, then the grated Parmesan and finally the shredded mozzarella, dividing the ingredients equally over the filets. Sprinkle dried oregano over the top of the shredded mozzarella.

Return to the broiler for another 5 minutes or so until the cheese is browned to your liking and the sauce is bubbling.

Serve with hot cooked pasta and some warmed Italian bread.

Diane/Rogue's better half ;-)

This Recipe was posted on: Mar 25, 2006
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